Orzo Pasta with Preserved Lemon, White Beans & Caramelised Mushroom

I’ve been having some great fun experimenting with preserved lemon this week, adding them to anything I can think of. This dish encapsulates a number of those experiments, providing a nutritious balance of grains, beans, veg and nuts. Orzo is a fantastic pasta to work with, it cooks in no time at all and brings body to many a dish.

A number of elements from this recipe come from my garden, the baby kale, dill, garlic and spring onion were all picked moments before being added. If you’d prefer it (or can’t get it), substitute the baby kale with baby spinach or another small, tender green. The general idea is to add some greenery to the plate without it being overwhelming.

The preserved lemon plays a starring role on this plate, without being too overpowering. I hope it gives you some ideas about how you can use your lemons as they really are a wonderful addition to any well stocked pantry. I’ve got a couple more recipes I’ve been working and will bring them to you during the week.

Made this vegan…omitted feta. Subbed in lemon zest for preserved lemons. Absolutely yummy! Making preserved lemons so I will have on hand for the next time and plan on making extras for gifts. Brought some of the leftovers over to my sister-in-laws and she loved it as well so sent her the recipe today.